Prehistoric Pies

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10 Ingredients

Number of servings

8 sheet frozen puff pastry
1tablespoons plain flour
2 carrots
1 onion
1/4 cup parsley, chopped
1 cup chicken stock
125grams corn kernels
2tablespoons olive oil
500grams chicken mince
1/2 cup frozen peas

Nutrition per serving

9% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat 1 tbs olive oil in a frying pan over high heat. Add 500g chicken mince and cook for 5 minutes, breaking up with a wooden spoon. Add 1 medium, finely chopped onion, 2 grated carrots, 125g can drained corn kernels and 1/2 cup frozen peas. Cook for 5 minutes until mince is cooked through. Sprinkle over 1 tbs plain flour, stir well for 1 minute. Add 1 cup chicken stock and 1/4 cup chopped parsley. Simmer until thickened. Set aside to cool.

Step 2 of 3

Preheat oven to 200°C. Line two large baking trays with baking paper. Partially thaw 8 sheets frozen puff pastry. Working with 2 sheets at a time (keep remainder chilled), use a 12cm-diameter cutter (or small plate) to cut 4 rounds from each sheet. Reserve scraps (for recipe, left).

Step 3 of 3

Place a heaped tablespoon of cooled filling mixture onto each pastry round. Fold in half and press edges together to seal. Lay on their sides and cut the edges in a zig-zag pattern to resemble spines on the back of a dinosaur. Place onto baking tray with spines upright. Repeat with remaining pastry and filling. Bake for 20-25 minutes until golden.